Ottolenghi's Roast Chicken with Zaatar
Try this Ottolenghi's Roast Chicken with Zaatar recipe.
Try this Ottolenghi's Roast Chicken with Zaatar recipe.
- 2 cloves garlic crushed
- 1 tsp ground cinnamon
- 1 tsp freshly ground pepper
- 1 lemon, thinly sliced
- 2 red onions thinly sliced
- 1 large chicken divided into quarters breasts and wing, leg and thigh (*i used all bone-in chicken breast)
- 4 tbsp olive oil plus extra for drizzling
- 1 1/2 tsp ground allspice
- 1 tbsp sumac
- scant 1 cup chicken stock (or water)
- 1 1/2 tsp salt plus extra
- 1 tbsp za'atar
- 4 tsp unsalted butter
- 6 tbsp pine nuts
- 4 tbsp chopped flat-leaf parsley
- Carbohydrate 12.5916400071823 g
- Cholesterol 40.7066665840793 mg
- Fat 50.2915016778417 g
- Fiber 4.37519997373432 g
- Protein 5.7467983410766 g
- Saturated Fat 13.2189856499572 g
- Serving Size 1 1 (94g)
- Sodium 16.9391666555879 mg
- Sugar 8.21644003344801 g
- Trans Fat 4.85212567105414 g
- Calories 495 calories
Step-by-step
- In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt and pepper.
- Leave it in the fridge to marinate for a few hours or overnight.
- Preheat the oven to 400°F.
- Transfer the chicken and its marinade to a baking sheet large enough to accommodate all the chicken pieces lying flat and spaced well apart. They should be skin side up. Sprinkle the za'atar over the chicken and onions and put the pan in the oven. Roast for 30 to 40 minutes, until the chicken is colored and just cooked through.
- Meanwhile, melt the butter in a small frying pan, add the pine nuts and a pinch of salt, and cook over medium heat. Stir constantly until they are golden brown. Transfer to a plate lined with paper towel to absorb the fat.
- Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts, and a drizzle of olive oil. You can sprinkle more za'atar, sumac, or salt and pepper for more flavor if you'd like.
Ottolenghi's Roast Chicken with Za'atar: A Weeknight Wonder
As a busy professional, finding time to cook a delicious and healthy meal can feel like a monumental task. But sometimes, the simplest recipes offer the greatest rewards. This Ottolenghi-inspired roast chicken with za'atar is one such recipe. It's elegant enough for a dinner party, yet straightforward enough for a weeknight meal. The vibrant flavors and incredible aroma will transport you, even if you're just enjoying it in your own kitchen after a long day.
The beauty of this dish lies in its simplicity and versatility. The marinade, a fragrant blend of garlic, onions, olive oil, and warming spices like cinnamon and allspice, infuses the chicken with deep, rich flavors. The za'atar, a Middle Eastern spice blend, adds a unique herbaceous note that elevates the dish beyond the ordinary. I love how the za'atar's earthy, slightly lemony character complements the richness of the chicken and the sweetness of the onions. And the crunchy toasted pine nuts add a lovely textural contrast.
I often adapt this recipe based on what I have on hand. Sometimes I use bone-in, skin-on chicken thighs for extra flavor and juiciness. Other times, I'll use bone-in chicken breasts for a quicker cooking time. The marinade works beautifully with either cut. The key is to let the chicken marinate for at least a few hours, or even overnight, to allow the flavors to fully penetrate the meat. This step is crucial for achieving that tender, flavorful result that makes this dish so special.
The roasting process itself is incredibly easy. Simply transfer the marinated chicken and onions to a baking sheet and roast until golden brown and cooked through. While the chicken roasts, I usually prepare a simple side dish, like roasted vegetables or a quick salad. The whole meal comes together surprisingly quickly, considering the incredible depth of flavor.
Beyond the ease of preparation, this roast chicken is incredibly versatile. It's equally delicious served with couscous, rice, or roasted potatoes. I often enjoy it with a simple green salad, which cuts through the richness of the chicken and provides a refreshing counterpoint to the warm spices. The leftovers are just as good, making it a perfect meal-prep option for busy weeks.
This recipe has become a staple in my weeknight rotation. It’s a crowd-pleaser that’s easy to adapt to your own preferences and dietary needs. The fragrant spices and flavorful marinade make it a standout dish, perfect for impressing guests or simply treating yourself to a delicious and satisfying meal. Give it a try, and I'm confident it'll quickly become a favorite in your kitchen, too.
Ingredients I often add or substitute:
- Different vegetables: I sometimes add other vegetables to the baking sheet, like carrots, potatoes, or bell peppers. They roast beautifully alongside the chicken and absorb the delicious flavors from the marinade.
- Herbs: Fresh herbs like rosemary or thyme complement the za'atar beautifully. Feel free to add a sprig or two to the baking sheet while roasting.
- Citrus variations: While lemons work perfectly, you can experiment with other citrus fruits, such as oranges or grapefruits, for a unique twist on the flavor profile.
Tips for Success:
- Don't overcrowd the baking sheet: Make sure the chicken pieces are well-spaced so that they roast evenly and develop a crispy skin.
- Use a meat thermometer: To ensure the chicken is cooked through, use a meat thermometer to check its internal temperature. It should reach 165°F.
- Let the chicken rest: Before carving the chicken, allow it to rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
This Ottolenghi-inspired roast chicken with za'atar is more than just a recipe; it's a culinary adventure that brings together the best of simple cooking and complex flavors. Enjoy!
